Classic Potato Salad (Makeover)

From Betty's Soul Food Collection... What’s the skinny on reduced-fat potato salad? Begin with reduced-fat mayo, then jack up the flavor with yellow mustard, sweet pickle relish and a dash of hot sauce for zip.

Ingredients

6

medium red potatoes (2 lb), peeled

3

hard-cooked eggs, chopped

2

medium stalks celery, chopped (1 cup)

4

medium green onions, chopped (1/4 cup)

1/4

cup chopped red bell pepper

3/4

cup reduced-fat mayonnaise

1/4

cup sweet pickle relish

1

tablespoon yellow mustard

1

teaspoon sugar

1

teaspoon salt

1/2

teaspoon black pepper

1/4

teaspoon Frank's™ RedHot™ Original cayenne pepper sauce

Paprika

Directions

1In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; cool slightly. Cut into cubes.